Tropical Breakfast Bowl


Jennifer Causey, Food Styling: Chelesa Zimmer, Prop Styling: Mindi Shapiro


  • 1 1/4 cups water
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground ginger
  • 3/4 cup uncooked millet
  • 1/2 cup coarsely chopped banana (from 1 small banana)
  • 1/4 cup maple syrup
  • 1/2 cup unsweetened coconut flakes
  • 1/3 cup pistachios, toasted and chopped
  • 1 small ripe mango, peeled and sliced
  • 3/4 cup coconut milk


  1. Bring water, salt, pepper and ginger to a boil in a medium saucepan over high heat. Stir in millet; cover, reduce heat to medium-low and cook for 20 minutes. Stir in coconut milk and cook, stirring occasionally, until grains are tender and liquid is almost absorbed, about 2 minutes. Divide millet mixture evenly among 4 bowls. Top each evenly with banana, mango, maple syrup, coconut flakes and pistachios.

  • Active:
  • Total:
  • Yield: Serves 4

Nutritional Information

Calories per serving: 485
Fat per serving: 22g
Saturated fat per serving: 15g
Cholesterol per serving: 0mg
Fiber per serving: 8g
Protein per serving: 9g
Carbohydrates per serving: 67g
Sodium per serving: 138mg
Iron per serving: 3mg
Calcium per serving: 56mg

Good to Know

Cook this meal up to 3 days in advance. Let cool, place in a container, cover, and refrigerate.
Adam Hickman